News & Analysis on Food & Beverage Development & Technology
Cutting milk proteins apart has been all the rage in recent years. But Benoit Turpin of Milk Specialities Global said the market is now starting to come around to the idea that Mother Nature did a pretty good job with the original protein and using it in...
IFT 2016 in review
New research showing the superior function and flavor of eggs compared to replacement ingredients in baked goods is part of a larger effort by The American Egg Board to win back manufacturers that reformulated recipes with fewer eggs during the Avian Flu...
Are Americans eating more candy? Well they’re certainly spending a bit more – Nielsen data shows US retail dollar sales rose a modest 2.4% in the 52 weeks to May 28, although unit sales were down 1.6%, suggesting shoppers are trading up to more premium...
Impossible Foods has launched a plant-based burger that bleeds, begging the question as to whether the Silicon Valley firm has fired the starting gun on an era of meat-free meat?
A ring-tailed lemur will be the new ringleader for Madécasse chocolate and vanilla, which will undergo a brand refresh this fall with new packaging designed to make the difficult-to-pronounce company’s products more accessible and memorable.
Bakers need to carefully select ingredients - and adjust bread-making processes – if they aim to produce high-quality breads with wheat and teff flour, say researchers.
Bimbo Bakeries has rolled out its Eureka brand nationally as US demand for organic bread continues to grow.